Substitutes for Mexican Cheeses

[Guest guest]

This is a useful piece of information for those of use who don't live in

North America and are constantly wondering what Mexican cheeses look like

and what to replace them with when you can't find them. I found this in a

book from the library. The author is Mexican-born but living in England,

hence the references to English cheeses (which are available, in Australia,

at least!).

 

Jo.

 

 

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Substitutes for Mexican Cheeses

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<RcpE name= " Substitutes for Mexican Cheeses " author= " Lourdes Nichols " >

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* Exported from MasterCook *

 

Substitutes for Mexican Cheeses

 

Recipe By :Lourdes Nichols

Serving Size : 0 Preparation Time :0:00

Categories : Cheese Information

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

 

Queso Fresco is used crumbled over raw or cooked hot or cold food. It

would be unthinkable to serve enchiladas without their crumbled white

cheese as garnish. Good substitutes are any of the crumbly white cheeses

like Wensleydale, Cheshire or Lancashire. Leave them at room temperature

for about an hour and crush them with a fork to a fine crumble.

 

The arrival of the Menonites in the northern Mexican state of Chihuahua

has given birth to the well-known queso de Chihuahua, now eaten all over

Mexico. It is similar to a mild Cheddar cheese, which can be substituted

for it. If using Cheddar I like to mix it with mozzarella to provide the

stringy consistency which is a must in Mexican cooked cheese dishes.

 

I have found that some Italian shops sell what they call queso pera, a

pear-shaped cheese covered in a layer of transparent wax. This cheese is

a good substitute for queso se Oaxaca or queso asadero used in

quesadillas.

 

Queso añejo is an aged cheese which is often called for in antojitos and

cooked dishes. It is not one of my favourite cheeses; Italian Parmesan

can be used instead.

 

Cuisine:

" Mexican "

Source:

" The Complete Mexican Cookbook "

S(ISBN):

" 0-7499-1662-1 "

Copyright:

" 1995 Lourdes Nichols "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. :

 

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<CatS>

<CatT>

Cheese

</CatT>

<CatT>

Information

</CatT>

</CatS>

<DirS>

<DirT>

Queso Fresco is used crumbled over raw or cooked hot or cold food. It would

be unthinkable to serve enchiladas without their crumbled white cheese as

garnish. Good substitutes are any of the crumbly white cheeses like

Wensleydale, Cheshire or Lancashire. Leave them at room temperature for

about an hour and crush them with a fork to a fine crumble.

</DirT>

<DirT>

The arrival of the Menonites in the northern Mexican state of Chihuahua has

given birth to the well-known queso de Chihuahua, now eaten all over Mexico.

It is similar to a mild Cheddar cheese, which can be substituted for it.

If using Cheddar I like to mix it with mozzarella to provide the stringy

consistency which is a must in Mexican cooked cheese dishes.

</DirT>

<DirT>

I have found that some Italian shops sell what they call queso pera, a

pear-shaped cheese covered in a layer of transparent wax. This cheese is a

good substitute for queso se Oaxaca or queso asadero used in quesadillas.

</DirT>

<DirT>

Queso añejo is an aged cheese which is often called for in antojitos and

cooked dishes. It is not one of my favourite cheeses; Italian Parmesan can

be used instead.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

The Complete Mexican Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-7499-1662-1 " />

<CpyR>

1995 Lourdes Nichols

</CpyR>

</RcpE></mx2>

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